2 x 20cm/8” round cake tins and 3 x mixing bowls

Cocoa Cakes
1 FREEE Sponge Mix
2 tbsp cocoa
3 eggs
120ml oil
3 tbsp milk
1 tsp icing sugar
oil, for tin

Cocoa Buttercream
150g icing sugar
2 tbsp cocoa
125g butter
icing sugar, to dust

180°C, Fan 160°C, 350°F, Gas 4

Cocoa Cakes

1. Pre-heat the oven.
2. Rub some oil around the inside of two 20cm/8” round cake tins or insert a baking liner.
3. Put the sponge mix into a mixing bowl, sieve in the cocoa and stir to combine.
4. Break the eggs into the bowl, add the oil and milk and beat to a smooth batter.
5. Divide the mixture between the prepared tins.
6. Bake for 25-30 minutes until the sponge just springs back when touched.
7. Remove from the oven and leave to stand for 5 minutes.
8. Turn the cakes out of the tins onto a wire rack, and leave to cool.

Cocoa Buttercream

1. Sieve the icing sugar and cocoa into a bowl.
2. Put the butter into another bowl and beat until smooth.
3. Continue beating as you add the cocoa mixture a spoon at a time.
4. Spread the filling onto one cold cake and place the other on top.
5. Sieve icing sugar over the cake and serve.